Description
This Baked Crunchy Hot Honey Chicken recipe features tender chicken strips marinated in a flavorful buttermilk mixture, coated with a crispy Parmesan and cornflake crust, and baked to golden perfection. Drizzled with a homemade hot honey sauce, this dish combines the perfect balance of sweet, spicy, and savory flavors, making it an irresistible main course ideal for family dinners or gatherings.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups crushed cornflakes or panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (for drizzling)
Hot Honey Sauce
- 1/3 cup honey
- 1–2 teaspoons hot sauce (like Frank’s or Sriracha)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken strips and toss until fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours to tenderize and infuse flavor.
- Preheat the Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on it for even cooking and crispiness.
- Prepare the Coating Mixture: In a shallow dish, combine the crushed cornflakes or panko breadcrumbs with grated Parmesan cheese, mixing well.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Press each chicken strip firmly into the crumb mixture to ensure an even and thorough coating. Arrange the coated chicken strips on the prepared baking sheet. Drizzle the olive oil lightly over the chicken to help crisp the crust while baking.
- Bake the Chicken: Place the baking sheet in the oven and bake for 20 to 25 minutes. Flip the chicken strips halfway through cooking to promote even browning. The chicken should be golden brown and reach an internal temperature of 165°F (74°C) when done.
- Prepare the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, and red pepper flakes (if using) in a small saucepan. Warm the sauce over low heat for about 2–3 minutes until heated through and well combined.
- Serve: Remove the baked chicken from the oven and immediately drizzle with the warm hot honey sauce. Serve hot for the best flavor and texture.
Notes
- Adjust the spice level of the hot honey sauce by varying the amount of hot sauce added to suit your taste preferences.
- This chicken is delicious served on its own or sliced and added to salads, sandwiches, or wraps for added flavor and crunch.
- For an extra crispy coating, consider placing the chicken on a wire rack while baking to allow air circulation around the pieces.
- Ensure the chicken is cooked fully by checking the internal temperature with a meat thermometer.
